Butternut Squash Mushroom Bisque

Soup
Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Portions: 0

Ingrédients

  • 2 Butternut Squash (peeled, seeded, and diced)
  • 1 Onion (diced)
  • 2 Carrots (peeled and diced)
  • 3 Celery Stalks (diced)
  • 5-6 Cloves of Garlic
  • 1# Mushrooms (wild & domestic, chopped)
  • ½ C Brown Sugar
  • 2tbl Cinnamon
  • 2tbl Nutmeg
  • 2C Heavy Cream
  • Olive Oil
  • Salt & Pepper
  • Veg. or Chicken Stock

  1. • Toss the squash with Olive Oil and Salt & Pepper and roast in a 350 degree oven until tender • In a stockpot, caramelize the Onion, Celery, Carrots, Garlic and Mushrooms. When golden brown add Veg. or Chicken Stock to cover • Add Roasted Squash, Brown Sugar, Cinnamon and Nutmeg • When all is incorporated, puree with hand mixer or blender • Return to a clean pot and add Cream • Heat to a simmer, taste, and adjust seasoning with Salt & Pepper
  2. Cinnamon Crème Fraiche 1C Crème Fraiche 2tsp Cinnamon t.t. Salt & Pepper * Crème Fraiche is available in most specialty stores. If not available whip Heavy Cream with Cinnamon

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